Egg Kadhai

This one originally is my mom’s recipe. She used to make this as a curry (Not a regular egg curry). I just added a little twist to it. However, prepared in which ever form; curry or kadhai, this recipe tastes delicious and is a must try for all egg lovers.

Egg Kadhai

Here is how it is cooked.

Ingredients –
4 eggs
3 tomatoes
1 onion finely chopped
1 green capsicum (bell pepper) diced in cubes
2 teaspoon ginger paste
2 teaspoon garlic paste
1 small piece of cinnamon
2 cloves
1 green cardamoms
2 tablespoon coriander seeds
2 dried Kashmiri red chillies
1 teaspoon dry fenugreek leaves (kasuri methi)
1 teaspoon turmeric powder
1 teaspoon red chilli powder
1 tablespoon oil and extra for deep frying
Salt to taste
Ginger juliennes and coriander leaves for garnishing

Method –
Break and beat the eggs in a bowl for 2-3 minutes. Pour the egg mixture in a cake tin or a steamer mould and steam it till the eggs rise and are done. You can check if the eggs are done by pricking it with the help of a toothpick. If the toothpick comes out clean it means eggs are done. Take the eggs out of steamer and de-mould it carefully after cooling for 15-20 minutes. Cut the egg into pieces and shallow fry or deep fry them and keep aside.

For the kadhai masala, dry roast cinnamon, cloves, green cardamoms, coriander and Kashmiri red chillies for around 1 minute on low flame. Turn off the flame and grind the spices coarsely in a grinder.

Heat oil in a pan and add onions. Cook until it turn translucent. Add ginger-garlic paste and red chillies at this stage and sauté for 2 minutes. Add tomatoes and mix well. Cook until they turn soft and oil starts to separate. Add the spice powder and mix well. Now add capsicum and salt and cook for 2-3 minutes. Crush kasuri methi roughly and add to the mixture, now add the fried eggs and mix everything together gently. Stir fry for a couple of minutes and add finely chopped coriander leaves and ginger juliennes and turn off the flame.

Enjoy this delicious egg kadhai with naan or roti. Hope you try and like this recipe. Do write to me. Will see you soon with more recipes, till then happy cooking.

Advertisements

Navratan Korma

We had organised a puja at our house the last fortnight and had invited few guests. Since it was a spiritual day so the menu in a true Indian style was kept veg. Needless to say that the food that day had a divine taste. But, one dish that stood out amongst the rest and that was relished by all was Navratan Korma – A gravy dish with very little spices but full of flavours.

Navratan Korma

Here is how I cooked it.

Following preparation will serve 4.

Ingredients –

2 medium carrots cut into 1/2 inch cubes
6-8 florets of cauliflower
2 medium potatoes cut into 1/2 inch cubes
1/2 cup green peas
6-7 french beans cut into 1/2 inch pieces
8-10 button mushrooms halfed
1/2 cup paneer (cottage cheese) cut into 1/2 inch cubes
1 cup boiled onion paste
1 tablespoon ginger paste
1 tablespoon garlic paste
1/2 cup yogurt
2-3 green chillies chopped
1/2 cup fresh cream
1 tablespoon raisins
1/2 cup cashewnut
Handful of makhana (lotus seeds)
2-3 cloves
2 green cardamom
1 inch stick cinnamon
4-5 black pepercorns
1/2 teaspoon turmeric powder
2 tablespoon oil + for deep frying
salt to taste

Method –

Boil carrots, cauliflower, French beans, potatoes and green peas in three cups of boiling salted water and tuemeric powder till done and then immediately put them in cold water. Drain and keep aside. Ideally termuric powder is not added in the original recipe, but I like to add it for colour. Soak half the cashewnuts in half cup of warm water for ten minutes. Drain and grind to a fine paste. Chop the remaining cashewnuts.

Heat sufficient oil in a kadai and deep fry makhana for two minutes. Drain on an absorbent paper and keep aside. Heat two tablespoons of oil in a kadai. Add cloves, peppercorns, cinnamon and cardamoms. When they begin to crackle, add boiled onion paste. Cook the onions for five to eight minutes. Add ginger-garlic paste and saute for a couple of minutes. Add chopped green chillies and cashewnut paste. Now add yogurt and stir well. Cook on low heat for five minutes.

When masala is done, add mushrooms and other boiled vegetables. Cook for two to three minutes and add salt and three fourth cup of water. Add the fried makhana and paneer pieces, stir and cook for half a minute. Bring it to boil and finish with fresh cream. Garnished with chopped cashewnuts and raisins and serve hot.

Egg Nizami

Did you know? In France, the newly wedded bride breaks an egg on the threshold of her new home before stepping in. According to local belief it is done for good luck and healthy babies.

Egg Nizami
Following preparation will serve 2 or 3.

Ingredients –
4 eggs
2 medium onions blended in fine paste
3-4 tablespoon whipped curd (so that there are no lumps)
½ tablespoon turmeric powder
1 tablespoon red chilli powder (Adjust to taste)
1 tablespoon garlic paste
½ tablespoon ginger paste
2 tablespoon coriander powder
1 teaspoon cumin powder (zeera powder)
1 teaspoon garam masala powder
1 teaspoon cumin seeds
1 small bay leaf
3 tablespoon oil
Salt to taste
Chopped coriander to sprinkle

Method –

Heat oil in a thick bottom flat pan and add cumin seeds and bay leaf in the oil. Add onion paste in oil and sauté till it is cooked or till it turns light brown. Now add ginger & garlic paste and sauté for a couple of minutes. Mix coriander powder, turmeric powder and chilli powder with a little water and then add this mixture to the onion paste. When masala is cooked and it starts leaving the sides of the pan, add whipped curd and mix well. Add two cups of water and salt and let it come to a boil.

Now break the shell and gently drop the egg in gravy one at a time. Cover the pan and let the eggs cook in the gravy and absorb all the flavour. Don’t worry if the eggs come out in different size and shapes. In fact that is the beauty of this recipe that all the eggs have a character of their own. Cook the eggs till they are completely done. Add garam masala at the end, mix well, cover and let it boil for a minute and then turn off the flame. Garnish with chopped coriander leaves and serve hot with steam rice, roti or paratha.

Two most important things to remember while cooking this dish –

The consistency of the gravy should be thin. Thick gravy will not yield good result at the end as the eggs need to cook in the gravy itself.

It is important to have a flat bottom pan, so that when you drop the eggs in the gravy, it does not stick to each other and remain separated.